Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, multi-colored vegetable soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Multi-colored vegetable soup. Tasty, healthy, light but fulfilling vegetable soup. My niece and nephew can't get enough of it!

Multi-colored vegetable soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Multi-colored vegetable soup is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have multi-colored vegetable soup using 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Multi-colored vegetable soup:

1. Take spring onion
2. Get leek, the white part
3. Take mushrooms
4. Prepare potatoes
5. Make ready carrots
6. Take small zucchini
7. Take (of a medium -sized) celery root
8. Make ready broccoli
9. Prepare white cabbage (from a small cabbage)
10. Prepare leaf celery
11. Take white wine
12. Make ready orzo (or any kind of pasta, or rice, optionally)
13. Get virgin olive oil
14. Get salt and pepper
15. Make ready juice of half a lemon
16. Make ready water

See great recipes for Amazing pork tigania with multi-colored peppers too! Thanks for finally writing about >Multi-Bean & Vegetable Soup * — Cooking God's Way <Loved it! I must agree with your kids. This is a new favorite for us too!

Steps to make Multi-colored vegetable soup:

1. Finely chop the onion and the leek.
2. Cut the mushrooms into pieces.
3. Cut the potatoes, the carrots, the zucchini and the celery root into cubes.
4. Separate the florets of the broccoli
5. And chop the cabbage finely as you would for a salad.
6. Sauté the onion and the leek in a pot with a little oil.
7. Add the mushrooms and sauté until they absorb all their liquids.
8. Add the potatoes, the carrots, the zucchini and the celery root, sauté for a while, then, stir in the wine.
9. When it evaporates add water and the leaf celery sprigs.
10. When the potatoes and the carrots get slightly tender (in about 15' because you have chopped everything in small pieces) add the broccoli.
11. Add the cabbage and the orzo 2-3 minutes later.
12. As soon as the vegetables boil add lemon, raw olive oil and season with salt and pepper.

I made the vegetable broth recipe and used it in the soup! Allrecipes has dozens of hearty vegan soup recipes that your whole family will love, including easy vegan bean soups, creamy lentil soups, and more. Gazpacho Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup. Once the soup is done cooking, make sure to remove the Parmesan rind and discard. We recommend serving the soup with French bread on the side.

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